Boil and marinate eggs: Hard-boil 4-6 eggs. Peel, make small cuts all over with a fork. Marinate in 1 tsp red chilli powder, half tsp turmeric, half tsp garam masala and salt for 20 minutes.
Fry marinated eggs: Fry the marinated eggs in 1 tbsp oil 2-3 minutes until lightly golden. Set aside.
Fry onions: Slice 2 large onions. Fry in 3 tbsp oil until golden brown. Drain on paper.
Parboil basmati rice: Wash 2 cups basmati. Soak 20 minutes. Boil in salted water for 7 minutes. Drain.
Make egg masala base: In a heavy pot add 2 tbsp oil. Add 3 chopped tomatoes and cook 8 minutes. Add 1 tsp biryani masala, 1 tsp red chilli powder and salt. Cook 3 minutes.
Layer: Place fried eggs on top of the masala. Add parboiled rice on top.
Add garnishes: Add fried onions, 3 tbsp ghee, fresh mint and coriander.
Add saffron milk: Drizzle saffron milk over rice.
Seal and dum cook: Cover tightly and cook on very low heat 20-25 minutes.
Serve: Halve the eggs before serving so the golden yolk is visible. Serve with raita.